On the Menu tonight:

Blackboard Specials
Dinner Menu

For Take Out call 817 489-5300

Note: The Take out menu is in the “Online Store”

FOLLOW THIS LINK, PLEASE:

ONLINE ORDERS HERE

(all orders and pick ups handled at Paris 7th)

We are available for caterings and special events 

The dining room menu is different from the take out menu

THE DINING-ROOM MENU IS BELOW:

Le Caviar

from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire. Served with iced Stoli.

$15 a taste (two blinis) or $100 per Ounce

AMUSES BOUCHES, PETITS APPETIZERS

Olives Marinées  Provence

assorted olives in house marinade  5.50

Petites Paupiettes  Alsace

beef tenderloin meatballs with spices and a touch of cream  7.50

Artichoke Tapenade  Côte d’ Azur

artichoke hearts, green olives, capers, garlic, olive oil  5.50

French Garlic Bread  Midi-Pyrénées

crusty baguette rubbed with fresh garlic and drizzled with olive oil  2.50

Charcuterie, Fromagerie

Plateau de Charcuterie  16.50

assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds

Plateau de Fromages  16.50

four interesting cheeses with fig compote, fruits and nuts, toasted baguette

Le Grand Plateau  30.50

the big board : both Charcuterie and Cheese

Soupes

Soupe à l’Oignon ‘’Les Halles’’  10.50

French onion soup with melted Gruyère as served in Paris

Soupe du Jour  8.50

today’s soup, consult the backboard

Salades

Salade Grand-Père  6.50

petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon) 

Salade Indochine  6.50

Asian inspired chopped salad of Napa cabbage, carrots, green onions, orange, cilantro and almonds,sesame, soja and Champagne vinaigrette

Belgian Endive and Blue  12.50

poached pear, pine nuts, cranberries, grapes, Roquefort dressing

Beet and Goat  10.50

roasted red & golden beets,chêvre nougat, candied pecan,baby spinach , Xéres vinaigrette

Chef’s Appetizers

Cape Cod Sea Scallops  15.50 app. / 35.50 main

U-10 scallops flown in from Cape Cod – check a blackboard for tonight’s preparation

Cocktail de Crabe et Avocat  14.50

jumbo lump crabmeat folded with fresh avocado, lemon juice, radishes and tomato 

Caille Flambée  13.50

Texas quail (semi-boneless), fennel rub, flamed with Calvados, apple and spinach

Le Foie Gras

Foie Gras de Canard Poêlé  18.50

seared duck foie gras, poached pear, pickled cranberry, almond crumble

Foie Gras de Canard au Torchon  15.50

slice of chilled duck foie gras, fig conserve, toasted baguette

Classic French Appetizers

Escargots à la Bourguignonne  19.50

one dozen Burgundy snails in Saint-Emilion’s garlic & parsley butter, presented in the shells

Our Country Pâté Maison  9.50

a slice of chef-made terrine, served with French condiments

Tartare de Filet de Bœuf   8.50

knife-cut tenderloin served raw with the traditional embellishments

Fricassée de Champignons   7.50

sauté exotic mushrooms medley with fresh herbs

LES VIANDES ROUGES

CARRÉ D’AGNEAU  34.50

roasted rack of lamb, Dijon-panko-Parmesan crust, sauce Colbert

FILET D’ ANGUS NOIR  39.50

8oz center cut beef tenderloin, Texas Black Gold Garlic  sauce, French mashed potato  – note : no well done, please –

LE STEAK – FRITES  19.50  (Tues, Wedn, Thur only)

grilled hanger steak with French fries and garden greens. Choice of : black peppercorn cream sauce or garlic-parsley butter

BŒUF BOURGUIGNON  30.50

slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, house made tagliatelle (or mashed potato on request)

LE TARTARE  19.50

true steak tartare with green salad, frites

LE CANARD

CANARD ROTI ORIGINAL  29.50

our famous since 1985 recipe: roasted in a wood fired oven,

half a duck served on fresh spinach in xéres vinaigrette with orange sections and pommes frites

MAGRET DE CANARD  3.20 per ounce *

moulard duck breast cooked like a steak, Madeira sauce with black currants, French mashed potato.

*size ranges from 12 to 17 oz, $38 to $54, bigger breasts can be for two

CONFIT DE CANARD  22.50

seared duck leg confit with duck fat potatoes, roasted Brussels sprouts, mustard sauce

DUCK TWO WAYS : add a petit MAGRET to your confit  13. supplement

LES POISSONS

SOLE DE DOUVRES MEUNIÈRE  62.50

one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley

*When available. Limited to two orders per table

FRESH FISH  market price, see blackboard

fresh fish is our specialty and our passion. In addition to our exceptional Dover sole we feature today’s selection on the blackboard.

You can choose your fish prepared in a classic French recipe or from chef Kobi’s creation.

Your choice of :

Amandine : lemon butter and almonds

Dijonnaise : mustard and white wine cream sauce

Chef’s creation, see blackboard

SIDES

Panisse  7.50

a good friend from Nice introduced us to these chickpeas flour galettes

Fricassée de Champignons   7.50

sauté exotic mushrooms medley 

Gnocchi du Chef  9.50

Chef’s baked gnocchi pasta. Ask waiter for today’s preparation – Enough to share –

Pommes frites  5.50 a side or 9.50 for sharing

hand cut thin, french fried, sea salt and aioli

 

THE BRUNCH MENU IS BELOW:

L E  B R U N C H

C A V I A R

From sturgeons farm raised for the famous Petrossian House in Paris,

this Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire

Served with iced Stoli. – $15 a Taste (two blinis) or $100 per Ounce with accoutrements –

 Pour Commencer

Artichoke Tapenade  5.50

artichoke hearts, green olives, capers, garlic, olive oil, toasted baguette

Tartine de Saumon Fumé  7.50

smoked salmon on toasted brioche with sauce rémoulade

Plateau de Fromages  15.50

four interesting cheeses with fig compote, fruits and nuts               

Soupe à l’ Oignon ‘’Les Halles’’  10.50

French onion soup with melted Gruyère as served in Paris

Escargots à la Bourguignonne  19.50

one dozen Burgundy snails in Saint-Emilion’s garlic & parsley butter – presented in the shells

Verrine de Crabe et Avocat  12.50

lump crabmeat and avocado cocktail

Belgian Endive and Blue  10.50

Granny Smith, grapes, candied pecans, dried cranberries, Roquefort dressing

Beet and Goat  10.50

red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette

Salade Grand-Père  5.50

petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)

Sides

Pommes Frites (french fries)  5.50

Petits Croissants and Chocolatines  2 of each  4.50                                 Belgian Waffle  4.50

Applewood Smoked Bacon, 4 slices  4.50                     Two Eggs, fried or scrambled  4.50

Les Plats

OMELETTE à la FRANCAISE  18.50

French style omelet with champignons, chives, Gruyère

on the side, included: choice of Rosemary Ham or Petite Onion Soup

OMELETTE à la PIPÉRADE  16.50

Basque style omelet with peppers, tomato and onions pipérade, Bayonne prosciutto 

POULET et GAUFFRE  19.50

spicy and crispy chicken scallopini, Belgian waffle, poached egg, Hollandaise         

TROUT and EGGS  19.50

Ruby Red trout fillet, smoked trout hash, fried egg, sauce Dijonnaise

NORWEGIAN TOAST  19.50

smoked salmon, scrambled eggs, potato galette, Boursin, broiled tomato

TOURNEDOS BENEDICT  24.50

filet mignon, poached eggs, Hollandaise on English muffins

served with breakfast potatoes and garden greens

VERSAILLES BENEDICT  20.50

pork tenderloin, ham, Swiss cheese, mustard and cornichons, poached eggs and Hollandaise on English muffins,

served with breakfast potatoes and garden greens

 Coupe of Mimosa  6.50   –   1 Liter Carafe of Mimosa  25.50